• Pink and rose gold luster dust together — the combination is genuinely ridiculous in the best way
• 1/8 tsp per glass is all you need; more just muddies the shimmer
• Drop the dust in before you pour — the bubbles do the mixing for you
• Ready in under 2 minutes, looks like it took way longer
Pink Prosecco Glitter Bombs are the edible glitter cocktail people photograph before they drink. Two dustings — Pink Luster Dust and Rose Gold Luster Dust — layered into a flute, then hit with cold prosecco. The bubbles do all the work.
Ingredients
- 1 bottle Prosecco, well chilled
- 1/8 tsp Pink Luster Dust
- 1/8 tsp Rose Gold Luster Dust
- 1 tsp Raspberry liqueur (optional, but recommended)
- 2 Champagne flutes, chilled
Add 1/16 tsp of pink dust to each flute — that’s roughly half of what’s on a small spoon tip. Follow it with a tiny pinch of rose gold. Don’t stir, don’t swirl. Just let it sit at the bottom.
If you’re using raspberry liqueur, add 1/2 tsp per glass now. It deepens the pink tone and gives the shimmer something to cling to before the prosecco hits. Skip it if you want this lighter and drier.
Pour cold prosecco down the inside edge of the flute — not straight down the middle. A slow pour keeps the bubbles controlled and sends the glitter particles spiraling up through the glass. Watch it for a second before you hand it off. That shimmer cloud rising through the pink? That’s the moment.
These are best the second they’re poured. The shimmer is most active in the first 60-90 seconds while the bubbles are still working. Serve fast, photograph faster.
The pink-to-rose-gold ratio matters. Equal parts is the move here. Go too heavy on rose gold and it reads more copper than pink. Too much pink and you lose that dimensional, two-tone shimmer that makes this different from just… a pink drink. If you want to go deeper on glitter-in-drinks technique, our [guide on using edible glitter in drinks](https://lusterdust.com/how-to-use-edible-glitter-in-drinks-the-complete-guide/) covers everything — ratios, timing, how different spirits interact with the particles.
And if you’ve already made the [Rose Gold Prosecco Spritz](https://lusterdust.com/recipe/rose-gold-prosecco-spritz/) — this is the bolder, pinker version of that same idea. More visual drama, slightly sweeter with the raspberry.
Two likely culprits: warm prosecco or a warm glass. The bubbles need to be active to move the particles around, and flat or warm fizz won’t cut it. Chill your flutes in the freezer for 10 minutes before pouring. Also — make sure you’re pouring down the side of the glass, not dead center.
Pre-mixing glitter into prosecco doesn’t work — it goes flat, and the shimmer disappears. What you can do: pre-dust all your flutes before guests arrive, then pour to order. Flutes dusted and waiting are fine for up to an hour. The pour is the activation.
Bump up to 1/4 tsp pink per glass, but hold the rose gold at 1/16 tsp. The extra pink gives you a deeper, more saturated shimmer without overwhelming it. Still tasteless — you’ll see the difference before you taste anything.
